🛒 Ingredients
Let’s break down what you’ll need:
- 3 ripe bananas, medium to large size
The riper, the better — black-spotted bananas are perfect for sweetness and moisture. - 1/2 cup (120 ml) vegetable oil or melted butter
Vegetable oil makes the bread ultra moist. If using butter, melt it and let it cool slightly. - 3/4 cup (150 g) granulated sugar
Adjust based on your taste and the ripeness of your bananas. Riper bananas = sweeter bread. - 1/4 cup (60 ml) milk
Any kind works — dairy or plant-based like almond, soy, or oat milk. - 1 tsp vanilla extract
Adds warm, sweet depth to the banana flavor. - 1 1/2 cups (190 g) all-purpose flour
You can substitute up to 1/2 cup with whole wheat flour for a heartier texture. - 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- Optional (but recommended):
- 1/2 tsp ground cinnamon
Enhances the banana flavor with cozy spice. - 1/2 cup chopped walnuts, pecans, or chocolate chips
Adds texture and extra indulgence.
- 1/2 tsp ground cinnamon
👩🍳 Instructions
Step 1: Prepare Your Pan and Oven
Preheat your oven to 350°F (175°C). Grease a standard 9×5-inch loaf pan with oil or butter, or line it with parchment paper for easy removal.
Step 2: Mash the Bananas
In a large mixing bowl, peel and mash your ripe bananas using a fork or potato masher. You want them smooth with just a few small chunks — this adds texture to your bread.
Step 3: Mix the Wet Ingredients
To the mashed bananas, add:
- Oil or melted butter
- Sugar
- Milk
- Vanilla extract
Mix everything together until smooth and fully combined.
Step 4: Combine the Dry Ingredients
In a separate bowl, whisk together:
- Flour
- Baking soda
- Baking powder
- Salt
(Optional: add cinnamon here too)
Step 5: Mix It All Together
Gently fold the dry ingredients into the wet banana mixture. Use a spatula or wooden spoon. Mix just until no flour streaks remain — do not overmix, as that can make the bread dense.
If you’re adding chocolate chips, nuts, or dried fruit, fold them in at this stage.
Step 6: Pour and Smooth
Pour the batter into your prepared loaf pan and use a spatula to level the top.
Step 7: Bake
Place in the center of your preheated oven. Bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
If the top is browning too quickly, you can tent it loosely with foil halfway through baking.
Step 8: Cool and Serve
Once baked, remove the pan from the oven and let the banana bread cool in the pan for about 10–15 minutes. Then transfer it to a wire rack to cool completely before slicing.
🍞 Storage Tips
- Room temperature: Wrap in foil or store in an airtight container for up to 2 days.
- Refrigerator: Keeps well for up to a week; just warm it slightly before serving for best texture.
- Freezer: Slice and freeze for up to 2 months. Wrap slices individually and thaw as needed.
🔄 Variations
- Vegan? Use plant-based milk and oil, and you’re good to go!
- Want it fluffier? Add 2 tablespoons of applesauce or plain yogurt (dairy or non-dairy).
- Gluten-free version? Substitute with a good 1:1 gluten-free flour blend.
- Healthier take? Reduce sugar to 1/2 cup and use whole wheat flour or oat flour.
💡 Pro Tips
- Bananas not ripe enough? Roast them (in the peel) at 300°F (150°C) for 15–20 minutes to bring out the sweetness.
- Let the batter rest for 5–10 minutes before baking to help it rise better.
- Want muffins instead? Pour the batter into muffin tins and bake for 18–22 minutes!